Chocolate hazelnut whipped cream inside a light and crisp pastry shell. These Nutella Cream Puffs are deceptively easy. They look so fancy, but the filling is only two ingredients! Make this dessert for your next party or brunch and watch your friends inhale them.
So sorry for the absence, dear readers! I hope everyone had a glorious and happy Easter. My mother and brother came to visit us for the week, which is why I was absent from the blog. But I’m back and I come bearing Nutella Cream Puffs!
Who doesn’t love cream puffs?! I’ve been making them since I was a young girl. They are one of those recipes that look fancy and complicated, but are surprisingly easy.
The puff part is called choux pastry (pronounced like shoe) and it can be used in sweet or savory applications. If you’re looking for something to give your next party a lift, look no further. Choux pastry instantly adds class! Cook a batch of shells and fill with chicken salad or egg salad. Sooo cute!
Today I’m going the sweet route with my Nutella cream puffs. I grew up going to the Wisconsin State Fair where you can get cream puffs as large as a dinner plate. They come filled with piles of fluffy, fresh whipped cream and a generous dusting of powdered sugar.
These heavenly puffs are the inspiration for today’s recipe, although I’ve shrunk them down in size considerably. I’m not a fan of getting cream up my nose and powdered sugar in my hair. (There is no clean way to eat a giant cream puff!) Instead, I like to pop a whole mini puff in my mouth and let the luxurious cream melt away.
The only thing that can improve upon a classic cream puff is, of course, chocolate. And the only combination that can trump pure chocolate is hazelnut and chocolate, aka Nutella.
Now we all know that the only thing Nutella really needs is a spoon, but lightened up with whipped cream and served in a crisp shell…well, you’re welcome. 🙂
Note: the pastry can be made in a stand mixer or by hand. Personally, I like to mix by hand. It makes me feel so “French” and accomplished. Plus, burning a few extra calories before I devour several puffs doesn’t hurt!
~ Nutella Cream Puffs ~
- 1/2 cup milk
- 1/2 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 5 large eggs
- 3/4 cup heavy whipping cream
- 1/2 cup Nutella, softened
- Powdered sugar, for dusting
- Preheat oven to 375°F and line 2 baking sheets with parchment paper or silicon mats. Position oven racks at the top and bottom two-thirds of oven.
- In a large saucepan, bring the milk, water, butter and salt to a rapid boil. Add the flour and stir vigorously until dough forms a smooth ball, about 3 minutes.
- Remove from heat and place in a stand mixer. Using the paddle attachment, mix on low speed to cool down the dough. Then add the eggs one at a time, beating well after each addition. You can also beat by hand, if desired.
- Drop or pipe heaping tablespoons of dough onto the prepared baking sheets about 2-inches apart. Bake for 15 minutes, then rotate the baking sheets from the top and bottom racks. Bake an additional 15 minutes, or until puffed and golden.
- Pierce with a fork to let steam escape and let cool on a wire rack.
- While the puffs are baking, prepare the filling. Place the Nutella in a medium bowl and set aside.
- In a stand mixer fitted with the whisk attachment, beat the cream on high until stiff peaks form, about 3 minutes. Add 1/4 cup of the whipped cream to the Nutella bowl and thoroughly combine to lighten the Nutella. Fold in the rest of the whipped cream and refrigerate until ready to use.
- Split open the puffs and remove any doughy “threads” that remain. Spoon or pipe the Nutella cream into the shells and replace the top. Refrigerate or freeze until ready to eat. Dust with powdered sugar before serving.
Pastry adapted from Dorie Greenspan.